The term "Country Fried Steak" has at least two very different meanings in
various parts of the country. In many areas it is a floured, quick-fried
steak coated with a white gravy -- what we often call Elmer's gravy
because of its floury texture and lack of flavor. In the area of Virginia
where I lived for many years, Country Fried Steak is floured, browned in
oil, and simmered slowly in a rich, brown gravy with lots of onions. Here
is the way we do it:

Country Fried Steak

cubed steak
flour
sliced onions (1 medium per 2 servings)
water
salt and pepper

Flour steak. Brown over high flame. Remove from pan. Cook onions in same
pan until soft. Remove from pan, leaving all fat and drippings in pan.
Reduce heat to medium. Add 2 to 3 tablespoons flour (enough to make a
thick paste); stir constantly until deep brown. Gradually add water (still
stirring constantly) until consistency of thin gravy. Reduce heat to low.
Season with salt and pepper. Stir in meat and onions. Spoon gravy over the
top. Cook about 1 hour, or until tender, adding more water if needed.
(Note: If desired, steaks may be seasoned with salt and pepper before
coating.)

Ron

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